I love that these are simple, old-fashioned oatmeal raisin cookies! They’re rich and chewy from the brown sugar and molasses, and packed with lots of oats and raisins. The dough needs to be chilled, so make sure you account for the time before you start baking. I served these the following day and they were still soft and chewy!

Cream the softened butter and both sugars together with a mixer on medium speed.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add the wet ingredients into the dry mixture and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months. Bake frozen cookie dough balls for an extra minute– do not thaw.

Additional Notes:

*Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies. OR even try them with Raisinets!

Um, do you think you could get some of these to me…right now? 😉 Oh, my gosh! These look absolutely delicious, Jen; oatmeal raisin (especially fresh, chewy ones) are just my favorite cookies of all time. This looks like a simple, yummy recipe; thanks so much for sharing it and I’m pinning it now!

This is the perfect warm weather ‘pasta’ recipe! The simple sauce is sun-dried tomatoes, fresh tomatoes, basil, and garlic. I served mine over zoodles (zucchini noodles), but you can also use traditional pasta. Bonus: the sauce doesn’t even require cooking…just blend, toss, and serve! If you are using traditional pasta, cook according to package instructions….

I’m always hesitant to type that anything is my favorite. I’ve baked a lot of chocolate chip cookies over the years, but the recipe from King Arthur Flour is going to be really tough to beat. The middles stay soft, the edges are just a little crispy, and they have a rich brown sugar, buttery…

I made a big pot of Old Fashioned Tomato Soup and wanted a cheesy side. These cheese sticks were the perfect healthier option! They’re gluten-free, low carb, super-cheesy, and perfect for dipping in tomato soup! This recipe makes two cheese stick “pizzas.” You can easily halve it to make one. Here are your ingredients: Roughly…

“Nice Cream” is one of my favorite treats and it is super simple to make!! You just blend frozen bananas in your food processor or blender, and it makes a soft-serve ice cream or “nice cream!” Bonus: its dairy-free and gluten-free and I was really surprised by how much it tastes like real ice cream. Add…

This is an easy and delicious way to grill asparagus. Just marinade it in a plastic bag and grill. I love the extra touch of grilling the lemon to drizzle over the top. Place the asparagus in a large ziploc bag and add lemon juice, garlic, oil, salt, and pepper. Seal the bag and distribute the…

Add all of the ingredients into a large bowl. Stir until completely combined. Cover and chill in the refrigerator for 30 minutes. Once chilled, roll into balls of whatever size you prefer. I used a 1-inch cookie dough scoop for mine. Store in an airtight container for up to 1 week in the refrigerator…although we…